The cooks at Smokey J's prep handmade, slow-smoked barbecue dishes, making their own sauces and sausages in-house. They rub meats with brown sugar and a secret house spice rub. Pulled pork and brisket are slow-smoked for 12 hours in a medley of maple, mesquite, and whiskey barrel wood chips, and collard greens and baked beans simmer in a chicken and pork broth. Zesty spices and sauces augment many of the meats, such as the piquant North Carolina sauce and the house dry rub.
The executive chef at Back Forty Texas BBQ Roadhouse and Saloon scripts a menu of authentic Texas recipes that pile plates high with tender meats and down-home sides. As diners stroll into the bright red roadhouse, noses sniff out smoky tendrils emerging from custom Southern Pride cookers where pork ribs, beef brisket, and barbecue chicken turn slowly for 14 hours, much like exceptionally sleepy astronauts.
Today, the Dickey’s Barbecue Pit sign may be a ubiquitous symbol representing good ol’ Texas barbecue, but when Travis Dickey first opened his Dallas shop in 1941, the sign had to share space with advertisements to help pay rent. In the 70 years since then, the Dickeys have done well for themselves, with their initial store spawning a slew of franchises throughout the country. Though the barbecue at each outpost is no longer under the hand of one of Dickey’s descendants, each shop still smokes their own meats in-house to create the signature Texan flavor that infuses their briskets, pulled pork, and fall-off-the-bone ribs.
Meals can come in any size, from the a la carte sandwiches to platters that incorporate a chosen number of meats with a buttery roll, pickle, ice cream, and two homestyle sides. Whether serving up their dishes in the dining room or packing them up for take-away or catering, the staff ensures that each client gets a taste of Texas home cooking without the hassle rubbing every dish on a campfire crock-pot.
After walking under the turquoise awning and past the brick façade of Abby's Grill, diners can dig into grilled seafood and pork marinated in the restaurant's secret sauce. The polished surfaces of wood tables gleam in the light streaming through the eatery's tall windows, which provide opportunities to watch passersby or attempt to intimidate parking meters with icy glares.
Ono Hawaiian BBQ brings the island to the mainland with tender meats soaked in made-from-scratch marinades. Chefs hand roll chicken katsu in panko bread crumbs to give it a fresh, crispy texture, and assemble generous portions of crispy shrimp, island whitefish, and barbecue chicken in the seafood mix.